Michelin-starred Guest Chef Miguel Cobo

Chef Miguel Cobo started his career in the culinary world at the School of Hospitality “Peña Castillo” in Santander, Spain. Since then, the kitchen has become not only his passion but his way of life. Nine years of experience in top-class restaurants, including El Cenador de Amos, New Bridge Mill Arce and El Echaurren, have laid the professional basis of what Chef Miguel Cobo is today. He has been honoured as the “Best Chef of Castilla y León 2012”, and got the runner-up in the prestigious competition “Best Chef of Spain Bocuse D’Or 2013”. All these awards have opened the doors for further achievements in Chef Miguel Cobo‘s career.

From 2007 until 2014, Chef Miguel Cobo was the Head Chef of the Hotel Restaurante El Vallés (Briviesca, Burgos). There he was lucky enough to be able to experiment and develop his own style of cooking – a fusion of traditional Castilian cuisine with the techniques of the Spanish nouvelle cuisine. Chef Miguel Cobo extolled the freshness of the seasonal produce of the region, which was extensively used in his cuisine to bringing the best experience of Spanish food. Such style of cooking took him to Burgos where he started a new stage in his career at the COBO vintage restaurant.

Chef Miguel Cobo’s Ten-course Special Menu at UNO MAS

Boldness and creativity of Chef Miguel Cobo’s Cuisine

This 10-course special menu fully demonstrated the boldness and creativity of Chef Miguel Cobo. I was especially impressed by the first three courses. Although they were small bites, every dish was a love at first bite. There is no difficulty to comprehend why Chef Miguel Cobo is a celebrity chef in Spain. Despite his able hands in turning the freshest produce and harvest into delectable food, his outstanding use of foreign ingredients in his Spanish cuisine has proved his exceptional innovation and creativity. As seen in the second course – Marinated Salmon, Sanbaizu Sauce, Avocado Crea and Pickles, the clever manipulation of the Sanbaizu sauce, a kind of Japanese vinegar sauce, has turned this ‘cold soup’ very unforgettable. What I experienced was a well-balanced taste of sourness, sweetness and mild saltiness. There was a tiny amount of spice that helped to excite my taste buds.

Surprising main courses

The main courses were fantastic. Both theRoasted Monkfish, Black Olive Marinade, Crustacean ‘Pil Pil’ and Iberian ‘Presa’ Pork, Ginger and Nori Seaweedshave expressed Chef Miguel Cobo’s mastery in cooking time. The monkfish was cooked just right to keep all the original juice and tenderness. Every bite was so flavoursome with the freshness of the monkfish! The Iberian pork was another champion dish in this special menu. The nori seaweeds added an extra layer of flavour to the pork, making it one of the most scrumptious dish in the menu.

El Miracle, Vicente Gandia, D.O. Valencia 2013 Garnacha

(D) Sweets

Solera 1847 Cream, D.O. JEREZ, NV Palomino/ Pedro Ximenez

(9) Panna-cotta, Coconut Ice-cream and Yuzu Gel

(10) Apple, Orange and Mango

Who in Gourmet Bangkok Team Joined the Exclusive Dinner with Chef Miguel Cobo at UNO MAS?

Chelsea Chan ~ A food lover, golfer, fun lover, and adventurerChelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.

Of course! We highly recommend any future exclusive Michelin-starred dining events at UNO MAS to you. All those Spanish chefs that UNO MAS invite are the top chefs in the country. Many of them are the rising stars in the gourmet world, how could you ever miss the chance to experience this kind of exceptional Michelin-starred dining event?

About The Author

Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.